Raspberry and granola heart
- Level:
-
Difficult
Granola Base
Ingredients: Granola Base
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3.5 ozButter
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3.5 ozBrown sugar
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0.4 ozFlour
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3.5 ozAlmond powder
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1.8 ozRolled oats
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1.8 ozAlmond flakes
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2.1 ozSunflower seeds
Preparation: Granola Base
Mix together and bake at ± 160°C for 20 mins.
Raspberry cream
Ingredients: Raspberry cream
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1.6 ozSugar
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0.1 ozIce cream stabiliser
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1.6 ozEgg yolks
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0.2 ozNh pectin
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10.6 ozRaspberry puree
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1.1 ozCalamondin
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2.5 ozDairy butter
Preparation: Raspberry cream
Mix together sugar, stabilizer and pectin NH. Add mixture to purees and egg yolks and cook to 85°C.
Cool to 40°C, add butter and mix well.
Callebaut® Gold Mousse
Ingredients: Callebaut® Gold Mousse
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0.7 ozLime puree
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0.4 ozGlucose
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3.5 ozCream
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0.8 ozGelatin mass
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9.5 ozWhipped cream
Preparation: Callebaut® Gold Mousse
Boil cream, glucose and puree. Pour it over gelatine and chocolate. Mix well. Add whipped cream at 40°C.
Callebaut® Gold Glazing
Ingredients: Callebaut® Gold Glazing
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6.3 ozSugar
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6.3 ozGlucose
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3.2 ozWater
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0.1 ozIbc gold powder
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4.2 ozSweetened concentrated milk
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2.8 ozGelatin mass
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3.5 ozMirror glaze
Preparation: Callebaut® Gold Glazing
Boil sugar, water and glucose to 105°C. Pour over rest of ingredients. Mix well.
Use at 40°C.
Chocolate biscuit
Ingredients: Chocolate biscuit
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10.4 ozEgg white
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9.5 ozSugar
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6.9 ozEgg yolks
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3.1 ozCocoa powder
Preparation: Chocolate biscuit
Whip egg whites with sugar. Fold in the egg yolks. Add cocoa powder, bake at 169°C for 10 mins.
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